From the Sensibly Sprouted Kitchen
Lemon Chia Yogurt Muffins
Gluten-free lemon muffins with Greek yogurt and chia seeds—bright, portable, and useful for breakfast or snacks.
Ingredients
- 1 3/4 cup All Purpose Gluten-Free Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 2 tbsp Chia Seeds
- 3/4 cup Plain Greek Yogurt
- 1/2 cup Maple Syrup
- 1/4 cup Unsweetened Applesauce
- 2 Egg
- 2 tbsp Lemon Juice
- 2 tbsp Lemon Zest
- 2 tsp Vanilla Extract
Nutrition
Amount per serving
- Calories
- 154
- Fat
- 2g
- Carbs
- 30g
- Fiber
- 4g
- Sugar
- 9g
- Protein
- 4g
- Cholesterol
- 33mg
- Sodium
- 214mg
- Potassium
- 57mg
- Vitamin A
- 125IU
- Vitamin C
- 3mg
- Calcium
- 87mg
- Iron
- 1mg
Directions
- 1
Preheat the oven to 350ºF (175ºC). Line a muffin tray with liners or use a silicone muffin tray.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and chia seeds.
- 3
In a medium bowl, whisk together the yogurt, maple syrup, applesauce, eggs, lemon juice, lemon zest, and vanilla.
- 4
Combine the wet and dry ingredients, mixing until just combined. Divide the batter evenly into the prepared muffin cups. Bake for 16 to 19 minutes until firm to the touch and a toothpick inserted comes out clean.
- 5
Let the muffins cool in the tray for 10 to 15 minutes before removing and transferring them to a cooling rack to cool completely. Enjoy!
Nutrition notes
- Provides fiber from chia seeds and gluten-free flour.
- Contains protein from Greek yogurt and eggs.
- May support steady energy with a balanced muffin.
Notes
- Store in an airtight container at room temperature for the first day and then transfer to the refrigerator in an airtight container for up to one week. Freeze for up to three months.
- One serving is one muffin.
- Fluff the flour first and then spoon it into your measuring cup. Use the back of a knife to level off the flour. Do not scoop the flour with your measuring cup or pack the flour in and/or tap it to get more flour in. This will result in extra flour being used, which will make your muffins dry and crumbly.